About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 45. Chapters: Stout, Pilsner, Porter, Ice beer, Mild ale, Barley wine, Pale ale, Kriek, Beer style, List of beer styles, Lambic, Wheat beer, Pale lager, Steam beer, Malt liquor, India Pale Ale, American lager, Bitter, Saison, Tripel, Brown ale, Old ale, Gueuze, Cream ale, Flanders red ale, Oud bruin, Rye beer, Dubbel, American wild ale, Blonde ale, American pale ale, Vienna lager, Biere de Garde, Framboise, Kentucky Common Beer, Steinbier, High gravity beer, Sour beer, Molson Canadian 67, Amber lager. Excerpt: Beer style is a term used to differentiate and categorize beers by various factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin. The modern concept of beer style is largely based on the work of writer Michael Jackson in his 1977 book The World Guide To Beer in which he categorised a variety of beers from around the world into local style groups according to local customs and names. In 1989, Fred Eckhardt furthered Jackson's work publishing The Essentials of Beer Style. Although the systematic study of beer styles is a modern phenomenon, the practice of distinguishing between different varieties of beer is ancient, dating to at least 2000 BC. The study of what constitutes a beer's style may involve provenance, local tradition, ingredients, and/or empirical impression, which is conventionally broken down into several elements; typically - aroma, appearance, flavour and mouthfeel. The flavour may include the degree of bitterness of a beer due to bittering agents such as hops, roasted barley, or herbs; and the sweetness from the sugar present in the beer. Yeasts that ferment at relatively warmer temperatures, usually between 60 and 75 degrees Fahrenheit, form a layer of foam on the surface of the fermenting beer, which is why they are referred to as top-fermenting yeasts....
